This versatile sprouted whole grain dough can be used to make bread loaves, soft pretzels, bagels or dinner rolls.
Ingredients
1½ cups warm water
½ cups almond milk
2 TBS palm Shortening, softened
2 TBS applesauce, unsweetened
2 tsp salt
5-6 cups sprouted wheat flour
5-6 TBS vital wheat gluten, I use 1 TBS per cup of flour, Optional
2 pkg yeast
Instructions
1. Combine almond milk, applesauce, salt, and palm shortening in small saucepan. Heat over low heat and stir until shortening melts. Cool to lukewarm (less than 110 F).
2. If using active dry yeast, dissolve yeast in warm water in warmed bowl and
let stand for 10 minutes. If using Instant Yeast, just add it to the flour and mix it in before adding liquids.
3. Add lukewarm milk mixture and water to 4½ C(1# 6 oz.) flour. Attach
bowl and dough hook. Turn to speed 2 and mix 1 minute. Continuing on speed 2, add remaining flour, ½ C (2.5 oz.) at a time (slowly so it doesn’t fly out of bowl), until dough clings to hook and cleans side of bowl. Knead on speed 2 for 2 minutes longer, or until dough is smooth and elastic. Dough will be slightly sticky to the touch.
4. Place in a greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk, about an hour.
Punch dough down and divide. Allow to rise in a draft free place for an additional 1hour.
6. Bake at 400^ F for 30 minutes.
Notes
This dough needs to be sticky when it is set to rise. Sprouted wheat flour tends to soak in more moisture than refined white four. The extra moisture will allow the bread to rise higher and lighter in texture. ** At times it may take slightly longer than 60 minutes in the second rise for the bread to rise to full height. Whole grain/sprouted flours such as these do tend to be shorter/denser loaves than those made with white flour.